Many people get emotional and excited over the topic of raw vs pasteurized milk. What about some facts, some data, some research? I have tried to find actual data. What are the real dangers? What are the real benefits? What are the real differences in raw and pasteurized milk? There really isn't any research that completely satisfies the last question, that I have found. I share some articles below. I will add that I drink our pasteurized goat milk, and it tastes great!
The Complex Microbiota of Goat Milk:
https://academic.oup.com/femsre/article/37/5/664/541439?login=true
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Comparison of essential elements in raw and pasteurized milk:
https://www.sciencedirect.com/science/article/pii/S0022030285810444
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What are the potential dangers of raw milk?
Brucellosis used to be a killer in America, today it is eradicated (in the USA), although we still test for it.
The larger the dairy, the more potential patogenic for contamination. East Tennessee had an E. Coli contamination situation where ten children were hospitalized. The had consumed raw cow milk from a large dairy where the parents owned shares in a cow. Another pathogen that is alive and well and must be guarded against is Lysteria. So if you pasteurize, what exactly are you trying to protect yourself from?
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The following three articles have to be accessed through an academic institution:
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"The main microbiological hazards of raw milk cheeses (especially soft and fresh cheeses) are linked to
verocytotoxin-producing Escherichia coli (VTEC),
Salmonella and Campylobacter. L. monocytogenes, VTEC and S. aureus"
https://www.sciencedirect.com/science/article/abs/pii/S095869461500120X
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What is Lysteriosis?
Lysteria is still found in goats and goat milk today. It thrives in the refrigerator.
"Listeriosis is a serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes. An estimated 1,600 people get listeriosis each year, and about 260 die. The infection is most likely to sicken pregnant women and their newborns, adults aged 65 or older, and people with weakened immune systems. https://www.cdc.gov/listeria/index.html
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https://www.canr.msu.edu/news/listeriosis-in-sheep-and-goats
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"Abstract
A total of 4172 samples of milk, cheese and other dairy products were examined over a 1-year period for the presence of Listeria species. Strains of Listeria were found most frequently in soft, ripened cows milk cheese; 63 out of 769 (8.2%) samples contained Listeria monocytogenes, 25 samples contained species other than L. monocytogenes, and 18 samples contained both L. monocytogenes and other Listeria spp. Eleven samples of pasteurized cows milk (1.1%) from four dairies contained L. monocytogenes, and other Listeria spp. were isolated from a further five samples. Goats and ewes milk and their products, yoghourt, cream and ice cream also occasionally contained Listeria spp. Levels of Listeria were usually low, but 20 samples of cheese contained more than 1000 cfu/g. Most strains of L. monocytogenes belonged to serotype
(58%) or serotype 4b (33%)."
https://www.sciencedirect.com/science/article/abs/pii/0168160591900706
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Comparison of Proteins in milk:
"The effects of high temperature/short time (HTST) treatment on proteins were similar to ultra-pasteurization (UP) and ultra-high temperature (UHT), but the low temperature/long time (LTLT) was different. Proteomics analysis demonstrated that heated processing increases the digestibility of proteins and is beneficial for anti-atherosclerosis therapy. These results expand the knowledge of the protein compositions from different heated processing. And it can further the utilization of the protein component of goat milk for human nutrition and health."
https://www.sciencedirect.com/science/article/abs/pii/S030881461831700X
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Nutritive Value of Goat Milk:
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E.Coli: Dangers for Children
These cases are from cow milk, probably bought on shares.
https://www.foodsafetynews.com/2014/10/draft-amy-nordykes-story/
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